Enjoy the Spanish flavours of this delicious Catalan meatball pasta.


  • 500g lamb mince

  • 1 tbsp olive oil

  • 1/2 white onion, finely diced 1tsp paprika

  • 1/2 tsp ground nutmeg

  • 1/2 cup loosely packed flat leaf parsley and oregano, roughly chopped.

  • 1/2 lemon, zest only. Use the juice to squeeze over the finished dish

  • 1 egg

  • 1 garlic cloves, minced

  • 1 tsp of salt and 1tsp pepper

  • 1/3 cup breadcrumbs

  • Pasta and Romesco sauce

  • 250g pappardelle pasta. pre cooked or dry (check packaging for cook time)

  • 2 tbsp olive oil, to toss through the pasta

  • 40g crusty bread

  • 2 tomatoes, diced

  • 2 garlic cloves

  • 400g tin crushed tomatoes

  • 50g almonds

  • 3 tsp red wine vinegar

  • 1/4 cup olive oil


  • 1.

    For the meatballs, mince the garlic and mix with the dice onion and the remainder of the lamb meatball ingredients. Roll your meatballs into roughly 60g balls and pan fry to for 3 minutes in 1 tbsp olive oil until golden brown. Take from the heat and place in a baking dish.

  • 2.

    Place all the romesco ingredients into a food processor and blend. Pour the sauce over the meatballs and bake at 160°C for 15 minutes.

  • 3.

    Bring a pot of water to the boil and cook the pasta according to packet instructions. Strain and toss in 2 tbsp olive oil.

  • 4.

    Serve the pasta with the baked romesco meatballs and finish with a squeeze of the lemon.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 986kj
  • Fat Total 56g
  • Saturated Fat 16g
  • Protein 39g
  • Carbohydrate 84g
  • Sugar 11g
  • Sodium 985mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Double the lamb mince recipe and freeze your meatballs for a quick and easy meal in the future or reshape the mince into burgers patties.

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